Growing Conditions
Little rain during spring and summer; very high temperature for about ten days at the beginning of August.
Over 150 mm of rain from the 6th to the 15th of September were benefic in restoring adequate soil moisture and in rehydrating the grapes, which, henceforth, reverted to a more regular ripening course and eventually attained a satisfactory fenolic content. Thinning out was effected in two stages, resulting in approx. 20% total reduction of fruit load per vine, with the aim of countering some unevenness in ripening.
Strict manual selection, both on-field while harvesting and at the processing plant on the conveyor trays, was needed, in order to get rid of berries damaged by excessive heat and sun exposure.
The ensuing wine attained a noteworthy concentration and a satisfactory acidity level.
Harvest
Yield for vine: 1,3 Kg
Bottling
14th and the 15th March, and from 18th March to 21st March 2019
Winemaking
San Giusto a Rentennano Chianti Classico is a blend of 95% Sangiovese and 5% Canaiolo grapes, hand-picked when perfectly mature. It is fermented in glazed concrete and stainless steel vats for about 14 days. During fermentation the skins and must are pumped-over and punched-down a number of times to extract the maximum qualities from the grapes. After the wine has been racked , the skins are soft-pressed in an horizontal press and the juice thus obtained is added to the wine. Malolactic fermentation is stimulated by heating the building where the vats are stored. The wine is racked several time during maturation in cask and 500 liters oak tonneaux for 10-12 months.
Length of fermentation and maceration on the skins:13 days
- Sugar: < 1 g/Lt
- Volatile Acidity: 0,51 g/Lt
- Net extracts: 29,4 g/Lt
- - sulphites level: less than 100 mg per litre as required by organic laws.
Aging
Wood-ageing: 11 months in oak barrels and casks of 30; 5; 2,25 hl
Appearance
As this wine has been only lightly filtered, some sediments may appear in the bottle.
